Cooking filet mignon tonight my normal style, need no help on that.
but i have this interesting lobster mushroom
Okay - couple questions. How far up should i trim off the stem?
What should i clean it with? i have a little small thing with soft bristles called a mushroom brush actually. bout 2 inches tall and roundish.
should i scrub the schroom down lightly with spring water?
Okay - Now for cooking . gonna pan sear the steak in steel skillet then finish in oven, take steak cover in foil.
should i deglaze with white wine and cook lobster mushroom in that pan?
should i shred up the lobster mushroom? Into like 8 large chunks?
What temp should i cook it at?
also, should i throw in a DASH of beef stock with the white wine when i deglaze?
or should i just skip all that and cook lobster mushroom in butter?
How long do i sautee it and at what temp in a medium skillet?